Recipe by Hannah Lavender of Sweet Lavender Bakeshop, Little Rock, Arkansas
1 cup butter
2 cups brown sugar
1 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
8-12 ounces dark chocolate, roughly chopped
1 cup chopped pecans
Make brown butter
Heat skillet or sauce pan over medium heat. Add the butter and whisk frequently. When the melted butter gets a nutty aroma and brown specks begin to form at the bottom of the pan, pull the pan from the heat to avoid burning. Set aside and let cool before using.
Once cool, cream the brown butter and sugar in the bowl of a stand mixer. Once light and fluffy, add the eggs, one at a time, and mix well. Set aside.
In a separate bowl, sift together the dry ingredients. Whisk to combine.
Add the flour mixture, a bit at a time, to the wet ingredients, mixing thoroughly to combine until all the flour is added. Add the chocolate and pecans, and mix to incorporate.
Portion the dough into 2-inch balls and place on a cookie sheet. Bake at 350 for 10-12 minutes, or until the edges of the cookies are lightly brown.